Persimmons with Mozzarella, Prosciutto, and Maple Vinaigrette

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“Whenever I spot ripe persimmons at the market—honey sweet and plump, so soft that their golden skin can barely hold its juices—I have to buy a bunch of them. They’re one of those fruits that offer a sensory experience of pure bliss, but only when they’re perfectly ripe, and that’s often limited to a day or two. As with avocados, mangos, and kiwis, it can be challenging to find the perfect moment to cut open a persimmon. They can be glorious and memorable, but there’s always the potential for disappointment. Still, when the time is right, I only need a spoon to scoop out their syrupy sweetness.

For salads, I like to tear persimmons into luscious chunks, and for one of the most sensual salads I know, I pair it with creamy bites of mozzarella di bufala and the thinnest slices of prosciutto di Parma. Finished with basil and a maple syrup vinaigrette, it’s heavenly. Needless to say, this decadent salad is practically made for a romantic dinner for two.”